Saturday, 6 April 2013

Made some spinach pancakes. They are delicious and are a recipe by Yotam Ottolenghi .

You can eat them as a starter, a side dish or combine with a tomato salad as a main corse.

Great project for this weekend and surprise your loved-ones with something new and incredibly tasty.

For the pancakes110 gr self raisning flower,1 tbsp baking powder, 1 egg, 50g unsalted butter melted, ½ tsp salt, ½ tsp ground cumin, 150ml milk, spring onions, finely sliced green chillies (optional of-course), finely sliced 250g baby spinach, 1 egg white, olive oil for frying.For the pancake batter, put the flour, baking powder, egg, butter, salt, cumin and milk in a mixing bowl, and whisk until smooth. Add the onion and chilli to the batter. Put the spinach in a big pan and bake, (I do that without oil) while stirring, until it shrunk. Slice it all in into smaller pieces and add to the pancake batter. Pour a little oil into a heavy frying pan and place on medium-high heat. For each pancake, ladle two to three tablespoons of batter into the pan and press down gently. You should get smallish pancakes, about 7cm in diameter and 1cm thick. Cook for a minute on each side, until a nice golden-green colour. Transfer to a paper towel and repeat, adding oil as needed, until all the mixture is used up.

I must say that when you read this, it looks like a lot of work. But I think I was done in about 15-20 minutes.

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